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Posts Tagged ‘recipes’

Mâche salad

Salad season!

Well, every season is salad season…and by that, I mean every day. 

So, we need to be a little creative. And here’s a fav – mâche salad with my three A’s: asparagus, artichokes & avocado. 

Mildly nutty in flavor & buttery soft in texture, mâche greens are also delicately pretty. High rankings on the scale of prettiness. Important, remember? And with this recipe, so tasty.

Ingredients:

mâche greens
2-4 artichoke hearts
2 stalks of grilled asparagus
2 campari tomatoes
1/4 avocado
1/3 extra virgin olive oil
2/3 balsamic vinegar
black pepper

Instructions:

Assemble, toss with oil & vinegar and a dash of black pepper. Enjoy!

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12 minutes flat

Grilled salmon w. zucchini & mushrooms in a black bean sauce

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A day’s worth of food

Home-made & delicious. Mama would be so proud.    

vanilla yogurt, muesli, strawberries

 

spinach salad with tomatoes, snap peas, corn, raisins

 

Singapore Laksa (leftovers!)

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Singapore Laksa

Favourite hobby halted.
– gasp – 

Cooking dinner this eve.
– even bigger gasp! – 

Pains me to admit, but it’s been weeks. Weeks! I know, shame. 

Fully-stocked fridge. Equilibrium restored. What to make? 

Searched for recipes online, flipped through a few cookbooks, peeked in the cupboards… and there, two yukon gold potatoes about to sprout their own, made the decision. 

Potatoes. Curry. Noodles. Prawns. Spice paste. Singapore Laksa! 

Well…my version of Singapore Laksa. 

I don’t follow recipes well. And ultimately, throw what I like into a pot…and taste-test until satisfied. 

Also, too impatient to snap pics as I go. So, here’s one at the beginning – garlic & onion. big mound of it. love my garlic. 

 

Roommate comes home to find soundtrack of Glee blaring (don’t judge), kitchen a complete disaster (organized chaos), slight burning smell (yep, burned bottom of one pot) & one happy asian slicing & dicing to add to simmering pot of…. yum!

Bless her heart, not even a toe into the kitchen. Probably too scared. 

Instead…..wait for it…… 

She starts cleaning. 

<pause> 

Yep, what my lovely roommate does to unwind after a hard day at work. Give her a cloth, some Windex & she’ll attack your hard surfaces as well. Pretty freakin’ amazing. 

20 min later – after vacuuming has finished, but before mopping of the floor commences – I’m spooning spicy coconut curry broth over noodles…dinner is ready! 

Singapore Laksa

 

  

Verdict? Ooo, so good… x 2. 

Ingredients: 

8-10 frozen prawns
2 stalks of celery
1 half-ripe tomato
3-4 cloves of garlic, minced
1 small white onion (or red onion)
2 yukon gold potatoes
8-12 mushrooms
1/2 can of coconut milk
1 can of chicken broth
1 ‘Singapore Laksa’ spice paste
2 tbsp vegetable oil
Half a package of rice vermicelli noodles (cooked according to instructions) 

Directions:
(follow at your own discretion) 

Heat oil in saucepan. Sauté 1/2 the mound of onion & garlic;
Throw in prawns. Cook at medium heat until pink & ready. Set aside. 

In pot: (in no particular order…someone is cringing right about now) 

Add remaining onion & garlic, potatoes, spice paste – stir fry until fragrant;
Add coconut milk & stock to spice paste (before pot starts to burn);
Add celery, mushrooms, tomatoes, shrimp; stir well & bring to a boil;
Simmer on low heat for 10-15 min (make sure potatoes are done);
Serve piping hot over cooked noodles;
Garnish with beansprouts / thai basil (or sadly, nothing in our case – next time) 

And enjoy! 

Singapore Laksa

 

fyi: leftovers with steamed rice tomorrow…come drop by.

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Turkey Chili with Beer & Lime

Home-made chili…oh so good.
Find me someone who doesn’t enjoy & I’ll make this recipe for them.
 
The hardest part? Waiting out the 90min, while it simmers.

Adapted from Food to Die For: Secrets From Kay Scarpetta’s Kitchen (2001) – Patricia Cornwell.

INGREDIENTS:

3 tbsp extra-virgin olive oil
1 lb (450 g) ground turkey (or lean ground beef)
1/4 lb (120 g) button mushrooms, trimmed, sliced (about 1-1/2 cups)
1 each: diced small red bell pepper, diced small green bell pepper
2 cups chopped vidalia onion
2 cloves garlic, minced
2 28 oz/796 mL cans tomatoes, chopped
127 mL can mild chopped green chillies (no need to drain)
12 oz (355 mL) bottle Mexican beer
3 tbsp lime juice
2 tbsp each: chopped oregano leaves, slivered basil leaves
2 bay leaves
1-1/2 tbsp chili powder
2 tsp or more salt
1-1/2 tsp ground cumin
28 oz (796 mL) can red kidney beans, rinsed, drained
19 oz (540 mL) can black beans, rinsed, drained

TOPPINGS:
Hot pepper sauce to taste
Shredded extra-old cheddar to taste
Dollop of light sour cream & sprinkle of chives to taste

DIRECTIONS:
Heat 1 tablespoon oil in large pan on medium-high. Add turkey. Cook until browned, about 5 min, breaking up with wooden spoon. Remove to medium bowl.

In same pan, heat remaining 2 tablespoons oil on medium-high. Add mushrooms, peppers, onion and garlic. Cook, stirring and scraping browned bits on bottom of pan, until peppers are tender, about 5 min.

Stir in turkey, tomatoes and their juices, canned chillies, beer, lime juice, oregano, basil, bay leaves, chili powder, 2 teaspoons salt and cumin. Bring to boil, then reduce heat to medium-low and simmer, partly covered, 1 hour, stirring occasionally.

Add beans. Uncover and simmer 30 min. Adjust salt. Discard bay leaves.

Serve topped with hot sauce, cheddar, sour cream & chives.

Makes 8 to 10 servings.
(Or in our case, 6-8 servings. Generous is me.)

*A & S. Coolman’s notes: Heat a couple slices of bacon in pan first. Remove bacon. Use fat rendered from bacon as cooking oil. Add turkey. Dice up bacon. Add to mixture for stirring.

And yes, it’s worth it. ENJOY.

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monday lunch

Impressive with what you can do with leftovers, non?

Best spinach salad ever

Ingredients:

sunday dinner leftovers – lemon chicken & feta
spinach
1/4 avocado
2-3 campari tomatoes
1/8 small red onion
handful of sliced almonds

Dressing:

1/3 extra virgin olive oil, 2/3 balsamic vinegar, pinch of black pepper

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sunday dinner

3:52pm – I’m going to make us dinner tonight, ok?

Best text ever.

I get this from my roommate while at Second Cup, drinking 3rd decaf latte of the day (never again) & distracting myself from actually working (quite easily).

And it’s a surprise. How cute is she?

In the midst of reading inappropriately hilarious blogs & summarizing my performance in 150 words or less, I get another text.

5:56pm – “I made way too many peanut butter chocolate chip cookies and was wondering if you wanted some.”

For serious.

This time, from a girlfriend who lives across the street. And she’s the best dessert-maker/baker ever.

How does one get so spoiled?!

Who needs men.

………did I just write that? Delirious from thoughtful gestures & deliciously home-made food.

zesty lemon chicken & feta

home-made peanut butter chocolate chip cookies

Quick snaps via iPhone. Must invest in a decent DSLR. Once I get that raise… from glowingly exceptional self-review.

Recipe: Lemon Chicken & Feta

(adapted from Chatelaine Food – January 2010)

Prep time: 10 min
Roast time: 20 min
Servings: 4

Ingredients:
1 lemon
1 tbsp (15mL) chopped fresh dill
4-oz (125-g) block of light feta
4 skinless, boneless chicken breasts
olive oil
1 bunch broccoli
1/4 cup (50 mL) whole almonds

Directions:

Preheat oven to 400F (200C). Line a large baking sheet with parchment or lightly oil. Finely grate peel from lemon into a bowl. Stir in dill and pinches of salt. Cut feta into thick wedges. Cut chicken breasts in half horizontally. Place feta and chicken on parchment. Lightly drizzle both with olive oil, then sprinkle with half the seasoning mix.

Roast in centre of preheated oven for 10 min. Meanwhile, cut broccoli into large florets. When chicken has roasted for 10 min, add broccoli and almonds. Sprinkle with remaining seasoning and stir. Continue roasting until chicken is cooked through, from 10 to 15 more min. Squeeze juice from lemon overtop.

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